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CODEX STANDARD FOR SUGARS1

CODEX STAN 212-1999

1. SCOPE AND DESCRIPTION

This Standard applies to the following sugars intended for human consumption without further processing
(synonyms are in round brackets). It includes sugars sold directly to the final consumer and sugars used as
ingredients in foodstuffs. The description of each of the sugars is also given below:

Name

Description

White sugar

Purified and crystallised sucrose (saccharose) with a
polarisation not less than 99.7 ºZ.

Plantation or mill white sugar
(or any other equivalent name accepted in the
country of origin in which it is sold)

Purified and crystallised sucrose (saccharose) with a
polarisation not less than 99.5 ºZ.

Powdered sugar
(icing sugar)

Finely pulverised white sugar with or without the addition
of an anticaking agent

Soft white sugar

Fine grain purified moist sugar, white in colour with a
sucrose plus invert sugar content of not less than 97.0%
m/m.

Soft brown sugar

Fine grain purified moist sugar, light to dark brown in
colour with a sucrose plus invert sugar content of not less
than 88.0% m/m.

Dextrose anhydrous

Purified and crystallised D-glucose without water of
crystallisation, with a D-glucose content of not less than
99.5% m/m on a dry basis and a total solids content of not
less than 98.0% m/m.

Dextrose monohydrate

Purified and crystallised D-glucose containing one
molecule of water of crystallisation, with a D-glucose
content of not less than 99.5% m/m on a dry basis and a
total solids content of not less than 90.0% m/m.

Powdered dextrose
(icing dextrose)

Finely pulverised dextrose anhydrous or dextrose
monohydrate or mixtures thereof, with or without the
addition of an anticaking agent.

Glucose syrup

A purified concentrated aqueous solution of nutritive
saccharides obtained from starch and/or inulin. Glucose
syrup has a dextrose equivalent content of not less than
20.0% m/m (expressed as D-glucose on a dry basis), and a
total solids content of not less than 70.0% m/m.

Dried glucose syrup

Glucose syrup from which the water has been partially
removed to give a total solids content of not less than
93.0% m/m.

1 This Standard replaced the Standards for White Sugar, Powdered Sugar (Icing Sugar), Soft Sugars, Dextrose
Anhydrous, Dextrose Monohydrate, Powdered Dextrose (Icing Dextrose), Glucose Syrup, Dried Glucose
Syrup, Lactose, and Fructose.

Lactose

A natural constituent of milk normally obtained from
whey with an anhydrous lactose content of not less than
99.0% m/m on a dry basis. It may be anhydrous or
contain one molecule of water of crystallisation or be a
mixture of both forms.

Fructose
(laevulose)

Purified and crystallised D-fructose with a fructose
content of not less than 98.0% m/m, and a glucose content
of not more than 0.5% m/m.

Raw cane sugar

Partially purified sucrose, which is crystallised from
partially purified cane juice, without further purification,
but which does not preclude centrifugation or drying, and
which is characterised by sucrose crystals covered with a
film of cane molasses.

2. FOOD ADDITIVES

Only those food additives listed below may be present. Wherever possible levels should be as low as
technologically achievable.

2.1. SULPHUR DIOXIDE

The maximum permitted sulphur dioxide levels in the final product are set out below.

Sugar

Maximum permitted level
(mg/kg)

White sugar
Powdered sugar
Dextrose anhydrous
Dextrose monohydrate
Powdered dextrose
Fructose

15
15
15
15
15
15

Soft white sugar
Soft brown sugar
Glucose syrup
Dried glucose syrup

Dried glucose syrup used to manufacture sugar
confectionery

Glucose syrup used to manufacture sugar
confectionery

20
20
20
20

150

400

Lactose

None

Plantation or mill white sugar

Raw cane sugar

2.2. ANTICAKING AGENTS

The following anticaking agents are permitted for use in powdered sugar and powdered dextrose to a
maximum level of 1.5% m/m singly or in combination, provided that starch is not present:

Calcium phosphate, tribasic

Magnesium carbonate

Silicon dioxide, amorphous (dehydrated silica gel)

Calcium silicate

Magnesium trisilicate

Sodium aluminosilicate

Calcium aluminosilicate

Powdered sugar and powdered dextrose may have up to 5% starch added if no anticaking agent is used.

3. CONTAMINANTS

3.1 HEAVY METALS

3.1.1 Raw cane sugar

Raw cane sugar shall be free from heavy metals in amounts which may represent a hazard to human health.

3.1.2 Other Sugars

The products covered by this Standard shall comply with the maximum limits established by the Codex
Alimentarius Commission.

3.2 PESTICIDE RESIDUES

The products covered by this standard shall comply with those maximum residue limits established by the
Codex Alimentarius Commission for these commodities.

4. HYGIENE

It is recommended that the products covered by the provisions of this standard be prepared and handled in
accordance with the appropriate sections of the Recommended International Code of Practice - General
Principles of Food Hygiene recommended by the Codex Alimentarius Commission (CAC/RCP 1-1969), and
other relevant Codes of Hygienic Practice an Codes of Practice.

The products should comply with any microbiological criteria established in accordance with the Principles
for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997)

5. LABELLING

In addition to the provisions of the General Standard for the Labelling of Pre-packaged Foods (CODEX
STAN 1-1985), the following specific provisions apply:

5.1 THE NAME OF THE FOOD

All products covered by this Standard must conform to the description given for that product in Section 1 of
the Standard.

In addition, the following specific provision applies to powdered dextrose (icing dextrose) - the name shall
be accompanied by a reference to dextrose anhydrous or dextrose monohydrate or both as appropriate.

Where the glucose syrup contains fructose above 5% it shall bear a description to reflect this.

5.2 LIST OF INGREDIENTS

The presence of starch and the maximum amount present shall be declared on the label or containers of
powdered sugar or powdered dextrose.

6. METHODS OF ANALYSIS AND SAMPLING

See relevant Codex texts on methods of analysis and sampling.

ANNEX

This text is intended for voluntary application by commercial partners and not for application by
governments.

I. ADDITIONAL COMPOSITION AND QUALITY FACTORS

The composition and quality factors for the sugars covered by the Standard are set out in Table 1.

II. ADDITIONAL METHODS OF ANALYSIS

See relevant Codex texts on methods of analysis and sampling.

Table 1: Additional Composition and Quality Factors

Composition and
quality factors

White
sugar

PMWS

Soft
brown
sugars

Soft
white
sugars

Powdered
sugar (icing
sugar)

Dextrose
anhydrous

Dextrose
monohydrate

Powdered
dextrose

Glucose
syrup

Dried
glucose
syrup

Fructose

Lactose

Sulphated ash
(% m/m)

N/A

= 3.5

N/A

=0.25-on a
dry basis

=0.25-on a dry
basis

=0.25-on a
dry basis

=1.0-on a
dry basis

N/A

=0.3-on a
dry basis

Conductivity ash
(% m/m)

=0.04

= 0.1

N/A

= 0.2

= 0.04

N/A

=0.1

N/A

Invert sugar content
(% m/m)

=0.04

= 0.1

= 12.0

0.3-12.0

= 0.04

N/A

Sucrose plus invert
sugar content
(% m/m expressed as
sucrose)

N/A

= 88.0

= 97.0

N/A

Loss on drying
(% m/m)

= 0.1a

= 4.5

= 3.0

= 0.1a

N/A

= 0.5

= 6.0

Starch content
(% m/m)

N/A

= 5.0

N/A

= 5.0

N/A

Colour
(ICUMSA units)

= 60

= 150

N/A

= 60

N/A

= 30

N/A

pH (for 10% m/m)

N/A

4.5-7.0

N/A - not applicable

PMWS - Plantation or mill white sugar

a does not apply to white sugar in lump or cube form or to crystal candy sugar (crystal korizato) or to rock sugar (korizato), or
to powdered sugar (icing sugar) to which starch has been added